Chicken Hearts in Tomato Sauce Recipe
Chicken hearts — 1 kg
Sauce — 100 ml
Parsley — 1 bunch
Garlic — 5 cloves
Vegetable oil — 3 tbsp
Coriander (ground) — 1 tsp
Salt — to taste
Pepper — to taste
To begin with the heart should be rinsed under cold running water and cut the white veins. Then heat up a large frying pan with vegetable oil. Add heart and fry on all sides for 10 minutes. Season with coriander, salt and pepper to taste. Mix well.
Add tomato sauce and fry for about 25 minutes, stirring occasionally. Approximately 5 minutes before the end, add the garlic and mix well. Serve hot in need, generously sprinkled with parsley.
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